MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Pepper Mustard
Categories: Condiments
Yield: 1 /2 cup

3 tb Yellow mustard seed
1 tb White wine vinegar
1 1/2 tb Eater
1/4 ts (ea) salt & fresh pepper

Coarsely grind the mustard seed. Transfer to a small bowl,
add all the remaining ingredients, and mix thoroughly with a
fork. Cover with plastic wrap and set aside for 2 hours.

The mustard should be ready to use immediately, with a
refrigerator shelf life of 3 months.

YIELD: 1/2 cup

Recipe By: Homemade in the Kitchen

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Success didn't spoil me, I've always been insufferable." -- Fran Lebowitz --- MultiMail/Win v0.52
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scallop & Bell Pepper Salad
Categories: Seafood, Vegetables, Chilies, Salads, Citrus
Yield: 2 Servings

3 Belgian endives
3 tb Peanut oil
1 lg Red bell pepper *
1 lg Green bell pepper *
1 ts Ground cumin
1 lb Sea scallops
3 tb Chopped fresh coriander
1 tb Fresh Lime Juice
1 ts Worcestershire sauce
1/4 ts Hot pepper sauce
Salt & pepper

* Bell peppers should be cored, seeded and cut into 1/4"
strips.

Separate endive leaves. Rinse and pat dry, then arrange
in a star pattern on serving plates.

Heat 1 tb oil in a large skillet over medium heat. Add
bell pepper strips and cumin. Cook, stirring frequently,
until peppers are wilted, about 3 minutes.

Add scallops and coriander, cook, stirring occasionally,
until scallops are opaque, about 4 minutes.

Meanwhile whisk remaining 2 tb oil, lime juice,
Worcestershire sauce, hot sauce sauce and salt in a
small bowl until blended.

Remove skillet from heat. Add lime dressing to scallops
and peppers and toss to coat.

Spoon scallop mixture onto endive leaves; drizzle pan
liquid over salad.

From: Syd's Cookbook.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... When in doubt add cheese or bacon to it.

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